Pork Street Taco
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Serves: 12
Ingredients
1 cup of Knorr® + Best Foods® Creamy Guacamole
1.5 cups shredded pork
12 corn tortillas (2-3 per adult, 1-2 per child)
½ head of cabbage, shredded
2 limes, juiced
1 lime, sliced into wedges
½ red onion, diced
1 chile, seeded and diced
½ tsp kosher sea salt
1 cup pico de gallo
Instructions
Toss the shredded cabbage with the onion, lime juice, chile pepper, and sea salt. Set aside.
Warm tortillas over a gas flame or in the microwave.
Shred the pork and chop into 2″ strips.
Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.
Add two fingers’ worth of meat on top of the guacamole.
Add two fingers’ of the shredded cabbage mix on top of the meat.
Add 1 TBSP of pico de gallo to top each taco.
Adapted from jenniferpriest.com